Korean Cabbage Pancakes
Korean Cabbage Pancakes are a crispy and savory Korean dish made with cabbage, tofu, eggs, and fresh vegetables, seasoned with anchovy sauce for a rich umami flavor. Perfect as a side dish or snack, these pancakes are easy to prepare and deliciously satisfying.
Korean Cabbage Pancakes, or Baechu Jeon, are a delicious and savory Korean dish made from finely chopped cabbage, tofu, eggs, and fresh vegetables. These crispy and golden pancakes are seasoned with anchovy sauce, giving them a rich, umami flavor that pairs beautifully with the crunch of the cabbage and the freshness of green onion and red pepper. Perfect as a side dish, appetizer, or light meal, Korean Cabbage Pancakes are pan-fried to perfection, creating a delightful balance of crispiness on the outside and softness on the inside. They’re easy to prepare and packed with wholesome ingredients, making them a favorite for both casual dinners and festive gatherings. Serve with a dipping sauce of soy sauce and sesame oil for an authentic Korean experience!
Ingredients
Nutritional Information
- Calories: 250
- Protein: 12g
- Fat: 10g
- Fiber: 3g
- Sodium: 800mg
- Sugar: 2g
- Carbohydrate: 14g
- Cholesterol: 125mg
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
Directions
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Finely chop the cabbage (300 grams) and leave it overnight. Mix the cabbage with 2 tablespoons of anchovy sauce and let it sit for 20 minutes.
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Chop the green onion and red pepper finely. Remove the seeds from the red pepper and place the chopped pieces into a bowl.
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After 20 minutes, drain the water from the cabbage. Cut the tofu in half and mash it with a spoon. Add the chopped green onion, red pepper, and two eggs to the bowl with the tofu and cabbage. Mix well.
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Heat a pan with 6 tablespoons of cooking oil over medium flame. Pour the mixture into the pan and cook until golden brown on both sides. Frying adds crispiness and enhances the flavor.
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